Skillet Breakfast Burritos
Sausage, potatoes, and eggs cooked in one pan and rolled into tortillas. Camp breakfast that holds until lunch.
- calories
- 720
- weight
- 9 oz
- cal / oz
- 80
- protein
- 30 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 60 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Flour tortillas | 8 soft, 8-inch | |
|---|---|---|
| Precooked sausage | 8 links | shelf-stable summer sausage works if you have no cooler |
| Potatoes | 2 medium | peel and dice at home to save camp time |
| Eggs | 4 | or 4 tbsp whole egg powder plus 60 ml water |
| Shredded cheese | 1/2 cup | |
| Butter | 2 tbsp | or nonstick spray |
| Salsa | to taste | a small jar or single-serve packets |
Method
- Cut the sausage into coins and dice the potatoes small. Small matters: half-inch cubes cook through, big ones stay raw in the middle.
- Melt the butter in the skillet over a medium bed of coals or a low stove flame.
- Add the potatoes and sausage. Cook until the potatoes brown and give under a fork, about 12 minutes, stirring every couple of minutes.
- Beat the eggs, pour them in, and stir until they set. If you are using powdered egg, whisk it with 60 ml of water first and let it sit a minute.
- Lay tortillas on the edge of the grate or the warm skillet lid while the eggs finish.
- Fill each tortilla with an eighth of the pan, add cheese and salsa, fold the bottom up, and roll.
This is a one-skillet breakfast, and the order of operations is the whole recipe. Potatoes take three times longer than eggs, so they go in first and alone with the sausage, which renders fat the potatoes then brown in. Eggs go in last, off a lower heat, or they turn to rubber while you wait on the spuds.
Cooking for four in one pan is the failure point. An overloaded skillet steams instead of browns and the potatoes come out pale and mealy. Cook in two rounds if your pan is small. Dicing the potatoes at home is the other real time saver: knife work by headlamp is slow, and you are already boiling coffee.
Packing
Dice the potatoes at home and hold them in a bag of cold water in the cooler so they do not brown. Sausage, eggs, and cheese ride in the cooler; tortillas and salsa do not need it.
Variations
- Swap the eggs for whole egg powder and the sausage for shelf-stable summer sausage and the whole thing goes cooler-free.
- Instant hash brown potatoes rehydrated in hot water cut the cook time roughly in half.
- A dash of hot sauce and a handful of dried onion flakes in the potatoes gives it more to work with.
https://www.boyscouttrail.com/content/recipe/simple_breakfast_burritos-202.asp